sweetsdesserts blogspot.com

SWEETS DESSERTS

188; tsp elaichi powder. A few saffron strands. 1 tbsp arrowroot or cornflour. Keep aside. Mix the arrowroot in 2 tbsp of water and keep aside. Put the milk in a board non-stick pan and allow it to boil. Put the arrowroot solution and sugar and mix well. Boil on a medium flame and keep on stirring continuously till the milk reduce to a little less than half the original quantity. Cool completely and put the elaichi powder and saffron mixture and stir well. A pinch baking powder. 189; teacup fresh curds.

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Welcome to Recipes Indian! Indian cuisine has been around for at least 2500-3000 years and it has changed much over the years. The use of many different herbs and spices make each dish quite unique.

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SWEETS DESSERTS

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188; tsp elaichi powder. A few saffron strands. 1 tbsp arrowroot or cornflour. Keep aside. Mix the arrowroot in 2 tbsp of water and keep aside. Put the milk in a board non-stick pan and allow it to boil. Put the arrowroot solution and sugar and mix well. Boil on a medium flame and keep on stirring continuously till the milk reduce to a little less than half the original quantity. Cool completely and put the elaichi powder and saffron mixture and stir well. A pinch baking powder. 189; teacup fresh curds.

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This web page sweetsdesserts.blogspot.com states the following, "1 tbsp arrowroot or cornflour." We saw that the webpage said " Mix the arrowroot in 2 tbsp of water and keep aside." It also said " Put the milk in a board non-stick pan and allow it to boil. Put the arrowroot solution and sugar and mix well. Boil on a medium flame and keep on stirring continuously till the milk reduce to a little less than half the original quantity. Cool completely and put the elaichi powder and saffron mixture and stir well. 189; teacup fresh curds."

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